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Coconut Shrimp with Spicy Peach Dip
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Coconut Shrimp with Spicy Peach Dip

Coconut Shrimp with Spicy Peach Dip
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch
Cuisine: American
Keyword: Seafood Recipe, Shrimp Recipes
Servings: 2
Calories: 527kcal
Author: Darcey Olson
Cost: $5

Ingredients

  • 2 Eggs
  • 1/4 cup Coconut Flour
  • 1/4 tsp Ground Cayenne Pepper
  • 1/4 tsp Kosher Salt
  • 1/4 Paprika
  • 1/2 cup Panko Crumbs
  • 1/2 cup Shredded Coconut
  • 1 lb Medium Shrimp Deveined and Tails On
  • Coconut Oil
  • SPICY PEACH DIP:
  • 1 Peach Pitted and Diced
  • Spicy Thai Chili Sauce To Taste
  • Red Pepper Flakes To Taste

Instructions

  • Add diced peaches, thai chili sauce and red pepper flakes to a small saucepan and heat over medium heat until the peaches breaks down. Start with just a pinch of peppers and chili sauce and increase to taste. Once slightly bubbling, remove from heat and set aside.
  • Add the eggs to a medium size bowl and whisk. Set aside.
  • Add the coconut flour, cayenne pepper, salt and paprika to a medium size bowl. Set aside.
  • Add the Panko Crumbs and shredded coconut to a medium size bowl. Set aside.
  • Picking the shrimp up by the tail, gently dip the shrimp in the flour mixture making sure the majority of the body is coated.
  • Immediately dip the flour covered shrimp into the egg bowl, making sure any excess egg drops off. Dip the egg drenched shrimp into the coconut/Panko mixture. Make sure to coat it well! You may have to press down gently.
  • Repeat this process until all of the shrimp are covered with the coconut mixture.
  • Add 3 Tablespoons of Coconut Oil to a medium size non-stick skillet and let it heat up for 2-3 minutes over medium low heat.
  • Gently transfer a small batch of shrimp to the skillet and let them cook for about 1-2 minutes per side. Time depend on each individual stove and the size of the shrimp.
  • Move the cooked shrimp to a plate lined with a paper towel, to soak up the excess oil.
  • Repeat until all the coconut covered shrimp have been cooked. You may have to add a few tablespoons of coconut oil to the pan between batches.
  • Serve with the peach dip and enjoy immediately!
  • SPICY PEACH DIP: We just dice up a few peaches, throw in a little red pepper flakes and thai chili sauce and stick it on the stove until the peaches breaks down. Start with just a pinch of peppers and chili sauce and increase to taste. We do not add any sugar since the peach is sweet enough.

Nutrition

Calories: 527kcal | Carbohydrates: 39g | Protein: 57g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 529mg | Sodium: 834mg | Potassium: 893mg | Fiber: 8g | Sugar: 19g | Vitamin A: 1052IU | Vitamin C: 22mg | Calcium: 205mg | Iron: 4mg